“Invented by the Egyptians 4,000 years ago, foie gras is one of the oldest processed products in our culture. It is an endlessly inspiring product that lends itself to recipes ranging from the most classic to the most ‘futuristic.’ I think there’s a great evolution in the way we consume foie gras today. The preparations have been considerably lightened and we’re finally moving away from the ritual pairing with sweet wines. Products that made each other heavier, whereas the idea is to bring freshness, lightness. Personally, my travels in Asia, especially in Vietnam, and Mexico, Dubai and the United States have inspired a great number of my recipes. Now, I prepare foie gras with Japanese artichokes, with pumpkin, and even vitelotte potatoes. I combine it with mango, with coconut, with ginger; I also serve it with wild mushrooms or truffles… Elsewhere in the world, foie gras remains a very “French” product for many people, but chefs are never afraid to surprise. Anything goes…but the quality must be of the best. It was while I was working at the Château Grand Barrail that I discovered Rougié’s frozen slices. I was skeptical, but when I saw the result, I was convinced. I also use the deveined foie gras a lot. It’s a wonderful product to handle because it will absolutely not melt.”

Philippe EtchebestBorn in Soissons in 1966, Philippe Etchebest graduated from hotel school in Talence (Bordeaux). His culinary tour de France began with Jean Bardet in Tours, then at the Royal Gray in Cannes, the Clos Longchamps in Paris, and the Jardins de l’Opéra in Toulouse.Awarded Meilleur Ouvrier (Best Worker) of France in 2000, he pursued his career at the Hotel Château Grand Barrail in Saint-Emilion and was honored with his first Michelin star at the Châteaux Hostellerie de Plaisance in Saint-Emilion. He is passionate about traveling, the arts and sports, regularly enjoying riding his motorcycle, boxing, and playing rugby.